By 1870 the Grange vineyard comprised over 60 acres with several different grape varieties including grenache, verdelho, mataro (mourvèdre), frontignac and pedro ximenez. The estate was producing both sweet and dry red wine and white table wines, with a growing market in the eastern Australian colonies of Victoria and New South Wales. A catalogue from 1889 lists wines from the Grange and Magill vineyards as Mataro, Grenache, Constantia, Grange Port, Frontignac, Grange Tawny, Pedro Ximenes, Tokay, Madeira, Grange Sherry and Muscadine. The catalogue adds: “We have also light red and white dinner wines of claret and riesling types, suitable for use in Clubs.”
Penfolds and Co. – the newly formed partnership of Mary Penfold and her son-in-law Thomas Hyland and her cellar manager Joseph Gillard – now claimed to be producing over one-third of South Australia’s wine. Mary Penfold passed away in 1896 after a remarkable contribution to Australia’s wine industry.